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Tucson's Answer for Made To Order Eclectic Cuisine

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Jane Cherry
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  Fiery Skewered Shrimp recipe
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Fiery Skewered Shrimp

An easy-to-make entrée flavored with a spicy marinade; serve the shrimp on a bed of salad greens or with rice.

  • 1 tablespoon olive oil

  • 2 garlic cloves, pressed

  • 1 teaspoon minced peeled fresh ginger

  • 1/2 teaspoon dried crushed red pepper

  • 16 uncooked jumbo shrimp, peeled, de-veined

  • 4 12-inch-long wooden skewers, soaked in water 30 minutes

  • 1/4 cup chopped fresh cilantro

  • Lemon or lime wedges

Mix olive oil, garlic, minced ginger and crushed red pepper in shallow dish. Add shrimp, turning to coat with oil mixture. Let stand at room temperature 15 minutes or refrigerate up to 2 hours.

Prepare barbecue (medium-high heat) or preheat broiler. Thread 4 shrimp on each of 4 skewers. Grill or broil just until cooked through, about 3 minutes per side. Sprinkle shrimp with chopped cilantro. Garnish with lemon or lime and serve immediately.

Makes 4 servings.


Fiery Skewered Shrimp

See Jane Cook Personal Chef Service

(520) 360-2299

Email Chef Jane


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